ZINGY Roasted Zucchini + Burrata with Chickpeas + Garlicky Seeds

Description §

This salad has been described as “glamorous,” which is what all salads should strive to be. All it takes is the frying up of some zucchini slices and the zesting of a lemon, but it serves up a satisfying meal that’s suitable for every moment, from a spruced-up Wednesday night in, to a special occasion. It’s not all style without substance, though. This salad delivers on complete plant proteins thanks to the combination of lemony chickpeas and garlicky toasted pumpkin seeds. It also delivers on big flavor, for which we owe thanks to our zesty vinaigrette and, lest we forget, the burrata.

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Ingredients §

• 2 zucchini
• 2 tbsp olive oil
• 1 large garlic clove
• 20 oz / 570g jar chickpeas (preferably the large Spanish ones) or 14 oz / 400g can, drained and rinsed
• 1 lemon (zest)
• 1 tbsp extra virgin olive oil
• 3 tbsp / 25g pumpkin seeds
• 3 tbsp / 25g sunflower seeds
• ½ radicchio or 2¾ oz / 80g mixed bitter salad greens
• 5 oz / 150g burrata
• Sea salt and black pepper

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Method §

1. Slice your zucchini into ¾-inch / 2cm rounds. Heat the olive oil in a large skillet over medium-high heat. Add your zucchini slices in one layer and sprinkle generously with sea salt and black pepper (you may have to do this in batches). Let the zucchini caramelize for 5 to 6 minutes before flipping them to cook on the other side-again, keeping them in one layer.
2. Meanwhile, slice your garlic into razor-thin/ 1 to 2mm slices and set aside.
3. Place the rinsed chickpeas into a small bowl and grate in the zest of your lemon. Add the extra virgin olive oil and a pinch of salt. Mix well and set aside.
4. Once both sides of your zucchini slices are nicely browned, take the pan off the heat and add your garlic. Mix it into the zucchini for a couple of minutes. It should cook gently in the residual heat of the pan. Pour the zucchini into a bowl to cool, but don’t clean your pan.
5. Add the pumpkin and sunflower seeds to the pan used for the zucchini and place over medium-low heat. Use a wooden spoon or spatula to mix them into any remaining garlicky oil and gently toast for 4 to 5 minutes until the skins of the pumpkin seeds start to split.
6. If using, gently peel the leaves off your radicchio, then rinse and dry them well. Lay the radicchio or salad greens onto your serving platter, or split across 2 plates. Drizzle with 3 tablespoons of your Lemon + Thyme Vinaigrette. Next, pour over your chickpeas, followed by your zucchini.
7. Tear the buratta over the salad and finis with the remaining 2 tablespoons of Lemon + Thyme Vinaigrette and top with your toasted seeds.